Materials
500 g haricot beans – pre-soaked
500 g lamb meat on the bone – washed in cold water
2 onions – finely diced
1 dessert spoon granulated sugar
150 g butter
2 tbsp. vegetable oil
1 long green pepper – cut into thick rings
2 tomatoes – medium diced
1 tsp. ground black pepper
1 dessert spoon salt
5 cups of water
DIRECTIONS
Sauté the meat in a pot with oil until golden brown.
Bring the beans to the boil and skim any foam that forms from the top.
Place the beans, the meat basted in its own juices, and all the other ingredients into an earthenware casserole dish.
Cover with a lid and cook in the oven for 1.5 hours at 150oC/300oF. Serve hot.
